Eat For Eight Bucks: Short Ribs Provencal
Eat For Eight Bucks: Short Ribs Provencal could be just the gluten free and dairy free recipe you've been looking for. For $4.68 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 512 calories, 36g of protein, and 27g of fat each. It is brought to you by Serious Eats. 43 people have tried and liked this recipe. A mixture of bay leaf, olives, carrot, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 3 hours. It works well as a pretty expensive main course. Overall, this recipe earns a great spoonacular score of 88%. Try Eat for Eight Bucks: Meatloaf, Eat for Eight Bucks: Minestrone, and Eat For Eight Bucks: Meat And Two Veg for similar recipes.
Servings: 2
Ingredients:
1 bay leaf
1 cup beef stock
1 medium carrot, peeled and diced
1 tablespoon chopped fresh parsley (optional)
2 cloves garlic, minced
½ teaspoon herbs de Provence
½ teaspoon kosher salt
1 tablespoon olive oil
¼ cup pitted Nicoise olives
3/4 cup red wine
1 pound short ribs, cut into 2 pieces
½ cup diced tomatoes
1 medium yellow onion, diced
Equipment:
oven
dutch oven
sauce pan
ladle
pot
Cooking instruction summary:
Procedures 1 Position a rack in the center of oven and preheat to 300°F. Heat olive oil in a medium Dutch oven or heavy-bottomed saucepan over high heat. Brown short ribs on all sides, about 2 minutes per side. Remove to plate. 2 Reduce heat to medium. Add onions and carrots. Sauté until tender, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Stir in herbs, red wine, stock, tomatoes, salt, and bay leaf and return heat to high. Bring to simmer, cover, and bake in oven about 2 1/2 hours, until very tender, turning short ribs over halfway through cooking. 3 Remove pot from oven and spoon off excess fat from surface. Carefully remove short ribs to plate. Discard bay leaf and bring sauce to a boil over high heat. Reduce until liquids thicken and reduce by one third, about 8 minutes. Off heat, stir in olives and taste for seasoning. Return short ribs to pot and heat through. To serve, divide the short ribs between two plates, ladle sauce over top, garnish with parsley (if using), and serve with crusty French bread.
Step by step:
1. Position a rack in the center of oven and preheat to 300°F.
2. Heat olive oil in a medium Dutch oven or heavy-bottomed saucepan over high heat. Brown short ribs on all sides, about 2 minutes per side.
3. Remove to plate.
4. Reduce heat to medium.
5. Add onions and carrots. Sauté until tender, about 5 minutes.
6. Add the garlic and cook until fragrant, about 2 minutes. Stir in herbs, red wine, stock, tomatoes, salt, and bay leaf and return heat to high. Bring to simmer, cover, and bake in oven about 2 1/2 hours, until very tender, turning short ribs over halfway through cooking.
7. Remove pot from oven and spoon off excess fat from surface. Carefully remove short ribs to plate. Discard bay leaf and bring sauce to a boil over high heat. Reduce until liquids thicken and reduce by one third, about 8 minutes. Off heat, stir in olives and taste for seasoning. Return short ribs to pot and heat through. To serve, divide the short ribs between two plates, ladle sauce over top, garnish with parsley (if using), and serve with crusty French bread.
Nutrition Information:
covered percent of daily need
